1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle.
2. Heat oven to 325°F. Combine egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl; beat lightly until well blended. Shape chilled dough into 24 balls (1 inch each); place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottom and up sides of cups.
3. Place 2 chocolate pieces in each cup. Spoon about 1 teaspoon pecans over chocolates. Fill each cup with egg mixture.
4. Bake 25 minutes or until filling is set. Lightly press 1 chocolate in center of each cookie. Cool in pan on wire rack. Remove from pan. Makes 24 cups.